Lemon-Spiked Basmati Rice

Jan 2, 2002

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Makes 3 cups

1 cup basmati rice, rinsed and drained well
3 tablespoons butter
¾ cup (¼-inch) diced onions
1½ teaspoons minced garlic
Small pinch cayenne pepper
1½ cups water
1 tablespoon fresh lemon juice
1½ teaspoons finely minced lemon zest
2 tablespoons whipping cream
1¼ teaspoons salt
2 tablespoons thinly sliced chives

1. Preheat oven to 375 degrees. Place well-drained rice in a 1½-quart baking dish.

2. Melt the butter in a heavy-bottom or nonstick sauce pan. Add the onion and sauté over medium heat until the onions are soft, about 2 minutes, and then add the garlic and cook for about another 30 seconds. Add the cayenne, water, lemon juice, zest, cream and salt. Bring to a boil.

3. Stir the mixture into the rice, being sure to scrape in all the goodies. Seal tightly with foil and bake in the preheated oven about 20 to 25 minutes, or until the rice is done and all the liquid is absorbed. Fluff with a fork before serving and fold in the chives.